Saturday, October 17, 2009

Asparagus, Goat Cheese, and Lemon Pasta

I was slightly underwhelmed by this recipe.  I feel like it's missing something (maybe more goat cheese?), but it was so easy to make and seems so amazing in theory that I can't help but post it.  Maybe in time it can be improved!  I couldn't find tarragon, so I substituted basil.

Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen (from Bon Appetit)


250g spiral-shaped pasta
500g slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh basil plus more for garnish
150g log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste

1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
2. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
3. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in.
4. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water.
5. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice.

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